Baby Corn Manchurian Gravy

1. 1
   prep · ~5 min

   Prepare the baby corn and batter.

   1.Pat the baby corn batons dry with a kitchen towel to remove any moisture.

   2.In a mixing bowl, combine all-purpose flour, 2 tbsp cornstarch, 1 pinch salt, and black pepper.

   3.Gradually add 0.5 cup water while whisking to make a smooth, lump-free batter. It should coat the back of a spoon.

   TIPEnsure the baby corn is completely dry, or the batter won't stick and may splatter in oil.
2. 2
   fry · ~10 min

   Fry the baby corn until golden and crisp.

   1.Heat 2 cups of oil in a wok over medium-high heat until a drop of batter sizzles and rises immediately.

   2.Dip each baby corn baton into the batter, let the excess drip off, and gently slide into the hot oil.

   3.Fry in batches for 3-4 minutes, turning occasionally, until light golden and crisp.

   4.Remove with a slotted spoon and drain on paper towels. Set aside.

   TIPDo not overcrowd the wok; fry in 2-3 batches to keep the oil temperature from dropping.
3. 3
   prep · ~1 min

   Make the cornstarch slurry.

   1.In a small bowl, mix 1 tbsp cornstarch with 3 tbsp of the measured gravy water.

   2.Stir until completely dissolved and no lumps remain. Set aside.
4. 4
   saute · ~3 min

   Build the aromatic base for the gravy.

   1.Heat 2 tbsp oil in the same wok over high heat until smoking.

   2.Add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.

   3.Add the white parts of the spring onions and diced green bell pepper. Toss on high heat for 2 minutes until the peppers are slightly blistered but still crunchy.

   TIPKeep the heat on high and the vegetables moving — Indo-Chinese cooking relies on this 'wok hei' smoky flavor.
5. 5
   simmer · ~5 min

   Simmer the manchurian gravy.

   1.Pour in the remaining 1.5 cups of water and bring to a vigorous boil.

   2.Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and the remaining pinch of salt.

   3.Stir well and let it bubble for 1 minute.

   4.Give the cornstarch slurry a quick stir and slowly pour it into the simmering liquid while continuously stirring to avoid lumps.

   5.Simmer for 2 minutes until the gravy thickens to a glossy, coating consistency.

   TIPPour the slurry in a thin stream while stirring constantly — this prevents lumps from forming.
6. 6
   assemble · ~1 min

   Combine the fried baby corn with the gravy.

   1.Add the fried baby corn to the wok.

   2.Toss vigorously for 30-45 seconds to coat every piece with the hot gravy.

   TIPAdd the baby corn just before serving. Letting it sit in the gravy for too long will soften the crisp coating.
7. 7
   garnish · ~1 min

   Garnish with spring onion greens and serve immediately.

   1.Transfer to a serving bowl and sprinkle generously with the chopped green parts of the spring onions.

   2.Serve hot alongside fried rice or hakka noodles.

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